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No-Bake Desserts

Strawberry-Rhubarb Icebox Cake
Ingredients
Juicy strawberries mingle with airy layers of whipped cream and cakey cookies in this easy no-bake dessert that you can make ahead.
3 stalks rhubarb, thinly sliced (about 3 cups)
1/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
1 lb strawberries, hulled and sliced, divided
42 wafers
4 cups whipped cream or whipped topping
1/4 cup sliced almonds, toasted
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Strawberry-Rhubarb Icebox Cake

Strawberry-Rhubarb Icebox Cake

Strawberry-Rhubarb Icebox Cake
  • Servings:Serves 8
  • Prep Time:10 minutes
  • Cook Time:20 minutes
directions
In a medium saucepan, combine the rhubarb, sugar, and 1/4 cup water. Heat on medium and cook 10 min., until rhubarb is tender, stirring often. Remove from heat. Stir in the vanilla extract, almond extract, and 3/4 of strawberries. Cool mixture completely.
In a 2-qt baking dish, line the bottom with half of the wafers. Spoon half of strawberry-rhubarb mixture on top, spreading in even layer. Spread 2 cups whipped cream over strawberry layer. Repeat layering with remaining wafers, strawberry-rhubarb mixture and whipped cream.
Arrange remaining strawberry slices on top. Cover with plastic and refrigerate at least 4 hours or up to 1 day. To serve, garnish with the almonds.
Tip: To cool the rhubarb mixture more quickly, transfer it to a wide, shallow bowl and spread it out into a thin layer. Refrigerate until cool.
 
 
 
 
 
 
 
 
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